The Surprising Real Origins Of Your Favorite Ethnic Foods
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- Опубліковано 3 чер 2024
- Weird History Food is giving you some food secrets. Every state has a food it is known for, and we often take pride in claiming that our home makes some of the best barbecue, seafood, or pies in the nation. Still, when Ranker asked readers which food they could eat for the rest of their lives, Chinese food, spaghetti, burritos, and sushi were some of the dishes that ranked at the very top of the list. Part of what makes these foods so appealing is that they seem special, helping us feel like we are experiencing ethnic foods without having to leave home.
#foodhistory #ethnicfood #weirdhistoryfood - Розваги
Chop Suey was perfected by System of a Down in 2001.
Hell yeah! 🤘🏽
Why? They wanted to.
And in so doing, made it a breakfast food. I know I like to wake up
to Chop Suey
How i learned about the dish tbh😅 now oriental food is more common in my country. Still forget my keys tho...
Haha! Yes!😊😊
Is it just me, or could anyone else listen to this announcer read the phone book and still be impressed? What a voice!
This guy was born to do this!! I can't even watch this channel when the woman narrates.
it's not just you.
In 1985, I met a professor from England who told me (and the rest of the class) that prior to his arrival in America, he'd never heard of English muffins. Stunned the hell out of me.
In England they are just called muffins. Just like in France there's no French horn.
Same in Australia, what Americans call “English muffins” we call “muffins” as the British do. While the sweet, breakfast cakes that Americans call “muffins” came over a couple of decades ago and usually get prefixed by the key ingredient eg “choc chip muffins” or “blueberry muffins”, which sets them apart sufficiently that everyone knows what is meant.
You don’t seem to see the latter much these days, except at corporate catering events and in hotels, presumably as a cost-effective way of bulking up a breakfast buffet, alongside the inevitable sliced kiwifruit and cups of muesli and yoghurt.
Back in 1985 an "English muffin" to an Englishman like me was just a small cake. Now they are more common in England than our original muffins.
@@henyeperez3185 I'm pretty sure that they're called Crumpets, at least that's what I've read/heard. Any time I've seen a British person talk about them they've called them Crumpets, and they generally think it's weird that we call them "muffins" because they are familiar with same sweet muffins we are.
I didn't know English muffins were a different thing, I thought they were just the US name for muffins ( not the big cup cakes) . Those have been around for a long time, while the muffin man is a thing of the past, great for breakfast with lots of butter! 😊
The word "corn" was historically interchangeable with the word "grain." Not just grains like wheat--and yes, what we call corn now--but also grains of salt, grains of sand, etc. It wasn't called "corning" because it was corn-sized, but because it used grains of salt in the process. It's the same deal with peppercorns--any collection of small, granular things could have that name.
I really appreciate the jazz and other music you use, so many channels use music that overpowers or just sounds cheesy, such a pleasure to experience the opposite. Especially the bebop, it suits tales of food creativity and entrepreneurship so well for some reason.
@Brockhaus38 crack?
it sounds like persona 5 tbh
My dad explained to me long ago that corned beef and cabbage was an immigrant food. He gave me a cookbook from Ireland in which a recipe for this dish was nowhere to be found.
At 8:20 when you refer to water lily roots, you put up a picture of a lotus root, which is what we typically eat in Chinese cuisine. Love the video as usual! :)
Yeah, I was really confused by that as well. I've honestly never even heard of Water Lilly roots before...and supposedly it's supposed to be an American ingredient.
But to his defense, they are probably quite similar since they are both root vegetables of a water flower and I wouldn't be too surprised if they look very similar.
(After googling, them not is the flower very similar and the edible part both very similar, and the vegetable's are very often used in place of one another because they are so similar in taste and texture, so I can see how someone would get confused)
Lotus roots and water lily roots are the same thing with different name
@@Dimapur In America at least, "water lily" means Nymphea species (most of which are toxic, certainly almost always if raw) not Nelumbo (water lotus, which was shown & is edible) nor other aquatic flowering plants like Nuphar (spatterdock), water Crinum, or water poppies. I guess it is occasionally used for the giant Amazonian "waterlilies" (Victoria sp.) but those (unlike Nelumbo) are close relatives of Nymphea, and always have the word "giant" attached to them. Perhaps they are eaten somehow where wild; they are absurdly expensive in cold climates, so are not eaten here. My bet would be that the seeds, not the root, would be edible, as with another relative, Eurayle ferox (foxnut, cultivated in India) and consistent with recorded Native use of spatterdock (which is however troublesome to harvest, so rarely done anymore.
@@erikjohnson9223 While you are right that most water lilies refer to a different plant, it is true that lotuses are commonly referred to as "water lilies" in English. To put it simply, most people don't really understand the difference between a lotus and a water lily, so they are ALL called "water lilies" by the average person. Frankly, I don't get why everyone is in a huff about how the narrator said it, because common terminology is still valid as long as most people understand it. Both species are very similar in looks, and the average Westerner is no master horticulturalist, so obviously they wouldn't be able to catch the difference...
@@nomoretwitterhandles Even though calling tomato sauce "nightshade sauce" is far more botanically accurate than calling water lotuses "waterlilies," I don't recommend it, as it can confuse the line between a perfectly edible substance (ripe tomato fruit and sensibly made products based upon it) and deadly poison (the fruit of many other Solanum species including that of the potato or bittersweet nightshade, or of related genera like Atropa that share the same sinister common name). Waterlily (Nymphea) roots are poison, though not as severe as Atropa belladonna. Nelumbo roots are safe (at least if cooked to kill incidental parasites often found in aquatic environments). I agree that it would take knowledge of molecular phyllogeny to deduce that lotuses are related to sycamore (USA sense, probably called "plane trees" in the U.K. where sycamore seems to be a type of maple: Platanus sp.) And Proteiods, but disagree that only a trained botanist or horticulturalist can distinguish between Nelumbo and Nymphea. Urban schools may make people more stupid, but anyone with a 5-yr old's ability to discern patterns will imediately recognize that the leaves of Nymphea are always cleft and always underwater or floating. Nelumbo leaves are never cleft (the petiole always goes to the middle and the leaf is a perfect circle until it becomes a conical cup), usually emergent (arising significantly above the water, just as cattails do). Nelumbo flowers & "fruits" always have a very distinctive "showerhead" female part in the center of the flower which becomes a wooden upturned "showerhead" after the petals fall off. Neither Nymphea capsules nor anything else I can think of looks remotely like that. Not at all difficult, and correct ID is vital in terms of edibility or not. You are right in that common names can become a jumbled mess (but perhaps because I was raised in the South, where idiocy isn't a requirement to become a teacher like it seems to be where I live now, I have *never* heard Nelumbo called a "waterlily"), so using/mentioning scientific names is the best policy. Molecular phyllogeny has been changing some of those in (what I find to be) weird ways, but it still removes most ambiguity.
BTW, I am not a trained botanist nor horticulturalist. I studied engineering and a little math, and do mostly basic chemistry for a living. It doesn't take an expert to distinguish between Nelumbo and Nymphea, just basic pattern matching skills that nearly every child has.
A+ video!
I was not aware that fajitas were so new, that the alfredo sauce we get from the store is not like that of Italy, or the origins of corned beef.
It really helps to understand and remember these things with the great storytelling and images.
Well no shit europeans dont eat food close to what u guys have in the US💀
@Eric Duran I would love to try that sauce, sounds really good.
Does anyone in your family have the first name of Duran?
@Eric Duran Were you the only one not named Duran Duran?
it would be interesting to see a video about the history of the cuban sandwich and the dispute over where it originated.
It was invented in Miami if I recall
@@jessicab9660 some say it was invented in tampa or key west. there are also precursors of it that originated in cuba. when i looked into it, it was much more complicated and disputed than i had originally assumed.
I would LOVE to see an episode on the history of Greek diners!
They all use the same mediocre ingredients...and most Americans are too inebriated with fast food to care.
Cheeboiger cheeboiger cheeboiger only Pepsi no Coke
All Greek diners are closing down where I live. The Arabs make better food.
@@sm3675 food poisoning is better than cardboard flavor
@@woozertoolol!!!
THANK YOU for telling the correct story of corned beef! I wrap myself silly telling people that corned beef and cabbage was invented in New York.
But, I mean.. corned beef is irish, imported to england. The only new yorkish thing it has is that it becomes more popular by the Irish immigrants in new york.. but im sure some people in ireland had money, not a lot of them, but some. And they would have been eating corned beef and cabbage for a while.
We grew up thinking LaChoy double decker cans were authentic Chinese cuisine. On a farm in the mid-west US it was quite exotic for us. And spaghetti & meatballs is still one of my favorite comfort food, cold night suppers -- sometimes I'll even use Kraft grated parmesan with all its celluose deliciousness to make it more of a childhood comfort food.
Kraft grated “Parmesan” cheese is a staple of my diet...I love that shlt!
Spaghetti was the first thing I learned to make all on my own growing up in Michigan. I was maybe 12 or 13. Brown the hamburger in the electric frying pan and then add a jar of Ragu (or maybe it was Prego?) It took a few years before I was shown how to make meatballs.
Chun King was our "Chinese food" of choice in Oklahoma in the 80s.. 😂
@@goredongoredon As another Michigander, this is how I still make my Spaghetti.
Same for here in North Dakota during the 1970's. My Mom would serve that LaChoy canned Chinese food over Minute Rice. I recall telling her that I didn't like Chinese food at all. These days, I cook my own Chinese food at home and it is so much better than the canned stuff with those slimy bean sprouts, ack!
We never knew plain tomato pasta sauce as 'marinara' (that's a tomato based seafood sauce). We always called it 'Napolitana' ie Naples style, part of cucina povera (poor food) because it pretty much devoid of (expensive) protein
The Italians I’ve met, who immigrated to New Jersey, just called it gravy.
Gravy
Saw an American try to convince an Italian that Alfredo sauce is Italian literally yesterday, lol
Alfredo sauce is Italian. Not the American version of Alfredo sauce but it was invented in Italy.
Alfredo in the US is basically what chefs would call a Bechamel sauce or any sauce or rue with a cream base. So it may not be authentic Italian but go ahead and stir it up! My favorite sauce is Pesto with Italian basil not Thai basil that is a spicy variety called Queen of Siam. Falling in love with sauce is nothing new a wonderful vortex that may captivate you. In French cooking they gave us the Bechemel type sauces and a specialist chef call the Saucier! You too can be as possessed as Ratatouille the little chef. I like to get my little Basil plants and put them in sauces it feels very fun.
I love basil and pesto! I first tried pesto from a TV dinner (it was a dark time..), and I fell in love right away. I knew that there clearly had to be better pesto out there, considering mine was just a frozen dinner, so the next time I went to an Italian-style restaurant, the first thing I looked for was a pesto dish. I do wish Italian eateries weren't so Americanized, because their food is so heavy and I typically avoid "Italian" food altogether (never liked chicken alfredo, if you can believe it). However, no matter which Italian place I eat at, pesto is so much lighter in comparison, making it way easier for me to enjoy pasta. Sometime I hope to grow my own herbs so I can make my own pesto at home. (Side note, I absolutely love Ratatouille, that movie has always captivated me lol.)
Thanks for sharing your love of sauce, it's nice to see such passion every now and again!
Every St. Patrick's Day I make a cabbage boil. Which is potatoes, cabbage, and bacon boiled in broth and a bottle or two of guinness. While it isn't pretty to look at, the taste is fantastic! 😅 Also best served with some soda bread.
Rashers, not bacon.
Actually in SOME part of Italy they do spaghetti and meatballs. Like spaghetti con palottine from TERAMO.
True, but they are pretty different from the American version
I bet some Irish Americans who visit Ireland during Saint Patrick's day were confused why the locals weren't eating Corned beef and cabbage but eating Corned pork and cabbage instead and they don't turned their rivers into the color green.
*bacon and cabbage
I know a guy from Boston who swears he's "more Irish" than Irish people because he "embraces" his Irish heritage. He's from fucking Southie and hasn't even been to Ireland.
I'm a damned Jew and I've been to Ireland and the way Boston "Irish" act is a joke.
@@crampusmaximus8849*rashers
@@groom_of_the_stool You can be a Jew from just about anywhere, can't ya. I've known a few Irish Jews, lord!
Clearly that guy is an idiot for claiming to be more of a nationality that he never grew up in, but you also can't blame someone for not being able to travel. If he is able to travel and simply chooses not to, that is indeed ignorance. But it's quite the implication, seeming as though you're saying people can't embrace their heritage just because they haven't traveled to their culture's homeland...
I bet I didn't when I went there.
Just recently my family and I had corned beef and cabbage on Saint Patrick's Day. I remember reading that the dish itself did not come from Ireland.
Do the history of food preservation.
Salting, barrelling, canning, jars, bottles, to shelf-stabilized pouches...
Napoleon's push to preserve food for his army!
GRAZIE
Oh well, they're delicious, who gives a shit?
So is pasta making. Its chinese!
@@CarlH08 noodles are. Pasta is our
@@CarlH08 pasta was around in Italy well before making contact with Asia
Since tomatoes are native to the western hemisphere, and MarcoPolo brought pasta back to Europe from China, all those pasta and tomato sauce dishes are actually ChineseAmerican (Chinerican? Americese?🤔?Whatever) dishes.
Fun fact: The part of the german anthem that is played twice during the germans cake part is actually forbidden in Germany. We dont sing that anymore since ww2 ended.
@@katrinlausch3078 Only ignorance, not disrespect. Big difference.
@@katrinlausch3078 It's pretty funny. Mainly to British, Russians, and Americans and Australians, and Canadians, because we beat your asses 2x.
The German chocolate cake looks so good 😭
it is not. coconuty as fuck, and absolutely too sweet
If you like wet cakes, yes, but if you're (like me) more of a cupcake person it's going to be a explosion of sugar 😂
@@xemmyQ Whatever.
@@xemmyQ Coconut tastes great, and the cake doesn't HAVE to be "too sweet" if you alter the ingredients. You can't say a cake isn't good if it's something only you dislike. You just don't like it, and that's fine, but that doesn't mean the cake is bad.
@@LovatoMx I'm sorry but who on EARTH prefers dry ass cake!!! 😂 I've never once had a "wet" German chocolate cake, what are you on??
Haven't been tuned in to WHF videos this early! I love Ethnic foods
Everyone knows pecan and coconut are very German ingredients 😅
It was the African Swallow that brought the coconut to England, and thence Germany.
But think of it this way, all those spices in Saurbraten are not German also.
@Don Hancock don't know what spices you talking about, however those have been around for over 500 years. Pecan did not make it to Germany till mid last century. Only available in small specialised shops.
@@jantschierschky3461 And 80%+ of the world's pecan production is still in the US state of Georgia (though the tree is usually considered native west of the Mississippi River, spread eastward by Natives, so the Texas origin of the cake makes sense). I suspect hickories are rather rare in Eurasian cuisines, usually replaced by walnuts though possibly by whatever nut is profitable in a given area.
@@erikjohnson9223 fair assumption
"You can't pay rent with meat" Many "adult" movies would disagree... ;)
Baha!
There's a huge difference between crumpets & muffins. Here in Australia crumpets are toasted buttered ,& have honey, golden syrup or the Aussie fave in Vegemite spread on top. Muffins are toasted them buttered that have bacon & egg or a snag (sausage) patty & egg
A toasted Crumpet with Salted Butter and Marmite is an absolute thing of beauty!!!
Both have butter ao they technically twins
Usually when Fettuccine Alfredo is made with chicken, it's called either "Chicken Fettuccine Alfredo" or "Fettuccine Alfredo with Chicken."
Damn that sudden King Ralph appearance at the end reminded me that his love interest in that movie was my first crush as a kid. Thanks, Toaster Crumpets
That firsts photo/video or corned beef was Katz's deli! My favorite place!!!
We appreciate your effort and hard work, God bless you.
...As a Gringo living in Mexico, I can report to you that FAJITAS are alive and well in the republic! they appear on lots of ( trendy?) menus, So it's a Mexican inspired dish from Texas that got absorbed into Old Mexico ..sort of roundabout way but is really Mexican now! hahahha
A Japanese migrant came to Mexico in the 20th century, he made a nut candy that he called Japanese Nut and became associated with Japan in Mexico, in Japan this types of nut candy is called “Mexican nut” instead.
Which one? Mazapan, red peanuts, etc?
@@jessicab9660 "Japanese peanuts" sold as a beer snack in "Mexican" and often other grocery and convenience stores in Chicago are a peanut encased in a hard shell that somewhat resembles crunchy, fried batter (but isn't crumbly; it is as solid as the wax-based? candy shell that encases M&Ms). I suspect this is the same product that became popular in Mexico. Mexican marzipan, by contrast, was probably European/Hispanic-derived, since it is identical to European marzipan with the simple substitution of peanuts for almonds.
The modern "Italian food" Americans are so familiar with are adaptions of original Italian recipes from Italian immigrants between the 1880's and 1924, especially in the northeastern USA. In fact, the modern tomato and ground beef pasta sauce likely was developed from these group of immigrants.
Thanks for bringing back Tom Blank as narrator :)
Thanks so much for the review.
Hey, love the video! Can I just quickly point out though that when you were talking about the germans cake, the music you played in the background was the first verse of the national anthem and thats banned in germany coz of the association with the Nazis.
All my pantry items have the same source. The dented can discount bin.
Hey @brianlagerstom, you have arrived! Thank you for another fantastic video, Weird History Food! LOVE the narrator!
I love Narrator Guy. I love him even more with the mention of John Wick.
JW4 🙌
Great videos. ❤i just subscribed to the channel and it worth it. I learned a lot of new and crazy things about our crazy world ✌️
Very interesting video! They all surprised me but, the spaghetti and meatballs and chicken and Alfredo I already started knowing. My family and I are going to Italy next month and we are educating ourselves about their food delicacies. Crazy, that the foods we loved are Americanized versions! 🤯😱
How was your Italian trip? :)
@@katelijnesommen It was so much fun! Seeing all the beautiful architecture of the buildings, seeing famous landmarks, trying all the different food it was well worth. Definitely will be going again to other parts of Italy maybe Greece since there is still so much to see and do. Thanks for asking! 🤗💗🇮🇹
I would have liked you to talk about hard shell tacos. I used to hate tacos until I discovered soft shell.
I live in a small fishing Village in Baja that has an American contingent. In one of the local watering holes for expats they have "gringo tacos" once a week.
I like both.I like the ones at Jack in the Box and Dairy Queen.My mom would make them or if I feel like Mexican food will go to my local Mexican place, quite a few around here.I also like tamales, but buy them They take a lot of work to make.HEB Grocery Stores here sell masa already for use Chop Suey was created in the mining camps in the American West.
Great episode!
This doesn't look like a TV ad. Great video and content!
I AM EURASIAN AND LOVE ALL THINGS TO DO WITH COOKING CHINESE FOOD BUT I AM FASCINATED WITH WHAT CHINESE FOOD WAS LIKE HUNDREDS OF YEARS AGO.
I love natto over rice bowl.(one of very popular Japanese ethnic foods)
That's actually a pretty good video about the shows that came out recently. I love the great stuff that happened surrounding the craziness of the most wonderful things that happened when all that bad stuff you do. Oh well, what can we do?
My wife and I love this channel.
i also love your wife
I also love your wife
Awesome video
Great video!
🤣🤣 So cool I love many of these common ethnic delicious foods. 😂😎😎😎
That's ... Awesomeness 🤯💯💪 as well as Good Entertainment 😉👍😉
In Ireland they make it VERY clear that corned beef is NOT what they eat on St. Patrick's Day.
In Asia, Burger and Fries are ethnic food
"Ethnic" is just a way to other non WASP people, just like "pagan" has been used to other non Christians
@@selwynlee7663 nothing to do with wasp, just means foreign. And it’s a neutral word, racists and sensitive people give it a bad connotation.
I guess, in Northern America, almost any food, exempt Pemmican (equals more or less to bouillon cubes), potatoes (not Pommes frittes, however), corn, pumpkin, and of course game, is present due to immigrants and has to be considered "ethnic".
Excellent voice over work.
actually we have a huge German population here in Texas they're the second biggest European group next to the Irish and other hillbilly ancestors
My grandma was of German and other Descent and she made amazing chocolate cake according to mom..
So a German making a chocolate cake is still a German chocolate cake😅😅😅..even in Texas..and dang it thanks fajita man skirt steak which is scrap meat should be cheap but now it's almost as expensive as strip steak..lol..so now most can't afford even scrap meat like skirt..lol😅
No, chocolate is native to NorthAmerica, the native populations here were making thier own version of chocolate cake long before Europeans got ahold of it.
@@rosameryrojas-delcerro1059I understand that and know that and I'm also Native American ( on my dad's side)and knew we had chocolate long before colonization..I was actually making a wise crack and trying to crack a joke sorry for the misunderstanding 😊
@@rosameryrojas-delcerro1059 But they didn't make chocolate cake. End of story.
@@leonkennedy7638 They didn't make chocolate cake as we know it, but they had thier own recipes for chocolate, but Europeans didn't have chocolate cake either idiot. Europeans and the US didn't start adding chocolate to cake batter until the 1880s, and the first recipe for adding chocolate to the batter was in the US, not Germany. Before that, "cake" was a term for very soft regular bread in Europe, and Europeans were mainly drinking chocolate in beverages. I think the only thing that is different about German chocolate cake is buttermilk instead of regular milk.
good video
I would love to see the history of Der Wienerschnitzel.
salad dressing, vanilla, olive oil, baking powder, jerky
As a first gen Chinese Canadian, Chop Suey originated as a leftover stir fry dish made when locals wanted to have some Chinese food, as the aromatic food at the restaurant attracted them there.
According to whom? Just your word, then?
Please do The History of Pasta Roni/ Rice A Roni
I was both born on St Patrick's Day and had Irish immigrant grandparents. It's become a tradition for my grandma to make me corned beef and cabbage as a birthday dinner, along with "green velvet cake" for dessert. The rest of the year, I don't often indulge in corned beef, save for the occasional Reuben.
7:26 Hahaha what a tagline!
I watched this video because this narrator…. Is good. 👌
Loving the UA-camr cameo's
This was great
FYI - the 'Corn' in 'corned beef' doesn't have any etymological history dealing with 'Corn' as we know it. Before the advent of Columbus coming to America the Brits and Europeans still had 'Corn', but it only referenced grains in general. So while you're not wrong (probably) about the 'salt the sized of a corn' - it was still a big grain of salt, it just didn't have anything to do with Corn Kernels.
Oooo exciting 😊
Thanks for this! 🍛 #WeirdHistoryFood #FoodHistory #EthnicFood
“As Italian as Rocky Balboa…” so, famously American
When I was young I worked at a TB. One night an Indian guy came thru drive and ordered a “Chicken Fa-Gina” I thought it was a college student messing with me; so I suggested they buy two since they are kinda small….
Thank god! It’s the dude.🎉
Toaster Crumpet and English Muffin both sound like euphemisms for a Merry Pop-ins. 'Allo, 'allo, 'allo.
So when I say “I love American food” this is what I mean
I was waiting for the Fortune Cookie
Pasta existed in Italy well before the 1200's . Giving credit to The Chinese for pasta is insulting to us Italians. It is the Won Ton and dumpling that inspired the raviolo. We already had pasta.
Warching this video made me hungry
is that a Brian Lagerstrom clip has 3:03?
Fajitas surprised me. I love them. Just wondering, the ranch hands were Mexican, though, right?
I liked the Corn Beef history the best
Its pretty American to make a "peasant" dish and turn it into a luxury ala Maine Lobster.
Crumpet is totally different to an English muffin
Hey Brii! Your video is seen here
I've never had an "English muffin". I've here 49 years. We always had crumpets as kids.
There's our favorite narrator dude.
A real German Chocolate Cake only has that yummy icing between layers, & on top. There is no chocolate frosting on the sides
Mein Beileid :(
Has this video taught you nothing about the "real" ?
Early ancient Romans had several types of wheat pastas well before they had any contact with the East
Not true
Pasta did not come from Asia, although the first recorded variations of what we know as Pasta would come in the 13th or 14th centuries; there are many things such as boiled dough being recorded in history such as in Galens text of itrions or the later itriyya.
The fact that German Chocolate cake and Fajitas are American burst my brain gaskets.
ay it's my boy brian lagerstrom repping those 10/10 canned tomatoes
According to several sources, including Andrew Coe, Chop Suey was originally made in China. It wasn't something that a lot of people gladly ate, sort of akin to if your family ever made "goulash" out of leftovers. It was, however, something bachelors knew how to make. Given the ongoing opium wars, a lot of young men in Southern China were looking for any way out, and a lot of them ended up on the west coast of the US, having to cook for themselves for the first time. What they could make wasn't exactly what they'd get at home, but people ate it, and Chop Suey became the thing orientalist hipsters associated with Chinese cuisine. It had an undersized influence in China, and an oversized influence here. It's roots are 100% Chinese, but the version we eat today is 100% Chinese American. You could maybe find it in a very specific part of China if you had a way to get back to the 1910's, and it would probably have cabbage or radish where you'd expect to see meat.
Something that's sort of interesting, when you dig into Chinese food abroad, is that sometimes dishes become mainstays overseas when they have been all but forgotten in China. A lot of the foods we enjoy most in modern Chinese American restaurants were very popular in Hong Kong or Taiwan in the 70's and 80's.
I'm currently unable to eat pasta... This video is killing my Italian heart because I miss pasta!
Poor thing, I'll pray for you
Due to gluten ? There are gluten free options
Just eat it
that individual rubbing their groin area, accompanied by a squishing sound
Tell me about the original Sizzler.
Missing subtitle in 6:30 , I'm pretty sure he said vaqueros, as in "cowboys" of a sort.
I don't know if I like it, because I can't find some here in Switzerland
I can confirm, Alfredo sauce is DELICIOUS!!!!😃
History of ramen next please
Fahita sounds for me like a version of our turkish Dürüm in Germany 😊😊😊😊😊😊😊😊😊😊😊